Pages

Tuesday, October 25, 2011

Pulut Panggang (Glutinous Rice with Dried Shrimps)

This is one of those kueh kueh that I love to buy from Bengawan Solo. It is called Lemper Udang at Bengawan Solo. I like the mild-spicy shrimp filling wrapped within the soft glutinous rice, which is lightly-infused with the fragrance of the banana leaves.

Since I have some leftover dried shrimps filling from the earlier Cucur Badak, I used it as the filling for the glutinous rice. I've included the recipe for preparing the filling, just in case if anyone is interested to prepare this at home. But, do note that I have made some modification to the original recipe. For instance, I have added more water for steaming the glutinous rice. The original recipe states only 50ml thick coconut milk, which is certainly not enough to cook the rice.

Oh... I see the reasoning behind the 50ml coconut milk.Like how the Thai does the mango rice or how turmeric rice is done, they are steamed without added water,through a net(not a bowl), moistened only by the vapour. This will give the rice a chewy chewy texture with visible individual grains.I did try soaking rice for 1 hour before, it is actually sufficient for steaming and I made pearl balls with it.Just my 2 cents

I have not tried making these in advance for 2 days before grilling. Though both the rice & filling are cooked, the concern is the coconut milk in the rice. I guess if wrap today, keep in fridge for a day and grill the next day should be ok.